Roasted Leg Of Lamb Mint

There's something incredibly satisfying about standing at the counter with a sharp knife, tucking garlic slices into a leg of lamb like you're hiding little treasures. The kitchen fills with that unmistakable herbal scent of rosemary and thyme hitting the warm olive oil, and suddenly Sunday afternoon feels like an occasion worth celebrating. My grandmother always said the effort you put into preparing meat shows in every bite, and I've found she was absolutely right about that.

I once served this at a dinner party where everyone claimed they didn't really like lamb, and watched those same people go back for seconds and thirds. The trick is that resting time I used to rush through, but now I treat like a sacred rule. Something magical happens when you let meat rest properly, and it transforms from simply good into the kind of meal people talk about months later.

Ingredients

• Leg of lamb: Bone-in adds incredible depth of flavor and helps keep the meat moist during roasting
• Garlic cloves: Tucking these into small incisions distributes aromatic flavor throughout the meat
• Fresh rosemary and thyme: These classic herbs pair beautifully with lamb and create a fragrant crust
• Olive oil: Helps the herb rub cling to the meat and promotes gorgeous browning
• Coarse sea salt and black pepper: Essential seasoning that enhances all the other flavors
• Fresh mint leaves: The backbone of the traditional sauce that balances rich meat
• Caster sugar: Just enough to take the sharp edge off the vinegar without making it sweet
• White wine vinegar: Provides the tangy base for the mint sauce

Instructions

Prepare the oven and lamb:

Preheat to 200°C and use a sharp knife to make small incisions all over the lamb, tucking a garlic slice into each one.

Create the herb rub:

Mix olive oil, rosemary, thyme, salt, and pepper in a small bowl, then rub this mixture thoroughly over the entire surface of the lamb.

Roast to perfection:

Place the lamb on a rack in a roasting pan and roast for about 1 hour 30 minutes for medium-rare, basting once or twice with the pan juices.

Make the mint sauce:

Combine chopped mint and sugar in a heatproof bowl, pour over boiling water, let stand for 5 minutes, then stir in vinegar and salt.

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This dish became our Easter tradition after the year I accidentally overcooked it and everyone still raved about how delicious it was. Now I've learned to trust my thermometer and not my nerves, but that first attempt taught me that good ingredients are forgiving. The mint sauce was perfect even then, tart and green and exactly what lamb needs.

Getting the Timing Right

I've found that pulling the lamb out when it reaches 55-58°C internal temperature is ideal, as it continues cooking while resting. Everyone prefers different doneness levels, but medium-rare gives you the most tender, juicy result. Keep in mind that the bone conducts heat differently than meat, so always measure in the thickest part away from the bone.

The Art of Carving

A sharp knife is absolutely essential here, and I learned this the hard way with a dull blade one memorable Sunday. Carve against the grain in thin slices, working from the shank end toward the thicker part. The first few slices might be a bit irregular, but you'll find your rhythm and the presentation will still be beautiful.

Perfect Sides

Roasted vegetables are classic, but I've also served this with creamy potato gratin or simple green beans dressed with lemon. The key is having something to soak up all those wonderful pan juices. Consider a light salad with vinaigrette to cut through the richness.

• Roasted potatoes tossed with the lamb fat are worth every calorie
• Steamed asparagus with butter provides a fresh contrast
• A simple arugula salad with lemon dressing brightens the whole plate

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There's nothing quite like the moment you bring this to the table, golden and fragrant, and watch everyone's eyes light up in anticipation. Good food shared with good people is what memories are made of.

Recipe FAQs

→ What is the best internal temperature for roasting leg of lamb?

For medium-rare, roast until the internal temperature reaches about 60°C (140°F). For medium, aim for 65°C (150°F).

→ How do I ensure the lamb stays juicy after roasting?

Rest the lamb loosely covered with foil for 15 minutes after roasting to allow the juices to redistribute.

→ Can I prepare the mint sauce ahead of time?

Yes, mint sauce can be made up to a few hours in advance and kept chilled to let the flavors meld.

→ What vegetables pair well with this dish?

Roasted root vegetables such as carrots, potatoes, and parsnips are excellent accompaniments, adding sweetness and texture.

→ How can I add extra brightness to the mint sauce?

A splash of lemon juice can be added to the mint sauce for an extra fresh and zesty flavor.